I have created my own Chocolate Truffles Recipe!

Truffes au Chocolat by Sebastien
Right now I’m off because my coffeehouse is closed, it’s winter in Sweden (and it’s so COOOOOLD)…..
So this morning I decided to write a new article:
The Chocolate Truffles Recipe
Truffes au Chocolat in French
(It sounds better…)


Before to write that recipe, I browsed a few baking blogs on Internet because I like to see how other  ‘cooks’ make this kind of sweets.
And I’m always amazed about the differences you can find between each recipe!
Of course I know there isn’t only one way to make a recipe, but I got really surprised to see all these variations on a simple recipe like Chocolate Truffles.
I selected a few recipes from french, swedish and english/american cooks, and I tried them in my kitchen. And honestly, I liked all of them, but I was never fully satisfied. My palate is exigent!
Too sweet, or too sour, or too dry etc…
That’s the reason why I took the best out of all these recipes to make my own!
And I’m gonna share it with you, now!
C’est parti!



200 gr high quality dark chocolate (68% cacao or higher)

17 cl cream

15 gr honey

25 gr butter

a pinch of salt


100gr Cocoa 100%


Let’s go!


1. Chop your chocolate bar finely with a sharp knife and place the chocolate pieces in a bowl,
2. in a small saucepan put cream, honey and salt, and heat gently until it reaches simmering point. Then remove from the heat, pour over 1/3 of the preparation into the bowl with chocolate,
3. stir smooth using a flat spatula and add the rest of the preparation. Then mix in soft butter.
4.  slowly stir the preparation together until the chocolate is completely melted.
(if it’s not coming together you can take a wire whisk). Be sure to tap out the air bubbles and scrape off the excess chocolate using the flat spatula
5. cool and chill for at least 1 hour (not in the fridge if possible) covered with a plastic film.
6. Once the ganache is set and firm, roll into balls.
Use a teaspoon to roll out balls of the ganache. Then roll in your hands quickly (as it will melt from the heat of your hands) and drop the truffles into the cocoa powder. Roll around until completely coated and place it on a baking sheet lined with baking paper. Chill overnight.
7. wake up, kiss your partner, and enjoy a Truffle!


Instead of cocoa you can use:
crushed pistachios,
finely chopped roasted nuts like hazelnuts, almonds,
toasted sesame seeds and crushed peanuts (50/50),
flaked coconuts,
fresh mint,
Grand Marnier.
Etc, etc…


Improve your baking skills and make Truffles to a higher level by getting my online course!


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